← Nouns Cooking · Indian

Ingredients

• 200 g atta, plus extra for rolling
• 50 g plain flour (maida)
• ¼ tsp Salt
• ¼ tsp Ground turmeric (optional)
• 2 tbsp Vegetable oil
• 180 ml water, about
• 200 g Chana dal (split Bengal gram), rinsed and soaked for 30 min
• 800 ml Water
• 200 g Jaggery (gur), grated
• ½ tsp ground cardamom
• ¼ tsp grated nutmeg
• 1 pinch Saffron (optional)
• 4 tbsp ghee, for cooking and serving

Method

1. Mix the flours, salt, turmeric and oil, then add water gradually and knead into a very soft, slightly sticky dough. Cover and rest for 30 min.
2. Simmer the dal in the water for 30–35 min until it mashes easily between your fingers. Drain well (keep the liquid for katachi amti or dal).
3. Return the dal to the pan with the jaggery and cook on low heat for 10–12 min, stirring constantly, until it forms a thick mass that holds a spoon upright. Mix in the spices and cool, then mash or blend until smooth.
4. Divide the dough and filling into 10 portions each; the filling balls should be about twice the size of the dough balls.
5. Flatten a dough ball, place a filling ball in the centre, pull the dough up around it and pinch to seal. Dust well with flour and roll gently into an 18 cm round.
6. Cook on a hot griddle over medium heat for 1–2 min per side, until golden spots appear, then brush both sides with ghee and cook for 30 seconds more.
7. Serve warm with more ghee or warm milk.

Tips

• The filling must be very dry or it will burst through the dough when rolled.
• Roll with a light touch and plenty of flour; small tears can be patched with a pinch of dough.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry BBC Good Food My Food Story